Microwavable Food Products

Abstract

The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

Description

RELATED APPLICATION[0001]This application is a continuation in part of U.S. patent application Ser. No. 11 / 531,578, filed on Sep. 13, 2006, which is hereby incorporated by reference.FIELD OF THE INVENTION[0002]Packaging systems and packaging methods for storage and heating of food products are disclosed, and in particular packaging systems and packaging methods where two different food products are adapted to be simultaneously heated using a microwave oven. Also provided are microwavable food products utilizing such packaging systems and packaging methods.BACKGROUND OF THE INVENTION[0003]Heretofore, considerable effort has been expended to provide food products such as frozen or refrigerated pizzas and sandwiches for preparation by a consumer, utilizing conventional gas or electric heated ovens. More recently, with the increasing popularity of microwave ovens, attention has turned to providing consumers with kits and components for preparing dough-containing products such as frozen ...

AI Technical Summary

Benefits of technology

[0006]A packaging system for food products is disclosed comprising a first food product surround by a sealed inner wrapper, a second food product, a tray, and a sealed outer wrapper enclosing the first and second food products and the tray. The first food product may have a first moisture content and the second food product may have a second moisture content, with the first and second mo

Problems solved by technology

Such a short shelf life disadvantageously limits the distribution of such food products.

Providing refrigerated storage can increase the shelf life, but often results in stale product.

On the other hand, providing the food products in a frozen state can disadvantageously result in inadequate moisture control during heating in a microwave oven.

The result can be an overheated farinaceous or bread-based food product that is dry and hard compared to its fresh state.

Another disadvantage of providing frozen food products is that the time requi

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